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• 101, 11.- 4 2

ETHEL G. HOFMAN

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78

FRIDAY, APRIL 5, 1991

OPEN: Mon-Sat 9-9 • Sun 10-6

n May 14, 1948 (5th
day of Iyar, 5708), the
State of Israel was
born. The anniversary is now
a day of rejoicing in Israel. In
the Diaspora, Jews mark the
day by public rallies in sup-
port of the Jewish state. This
year, Yom Ha'Atzmaut falls on
April 18 although celebra-
tions outside Israel may take
place on the Sunday closest to
that date.
Yom Ha'Atzmaut begins
after Yom Hazikkaron, a day
of mourning in honor of those
who died defending Israeli in-
dependence. But as night
falls, Yom Ha'Atzmaut cele-
brations begin. In Israeli
towns and villages, there is
dancing in the streets, music
and theatricals. Friends and
neighbors come together for
a"kumsitz" ("come sit," like
our coffee klatch).
Because Yom Ha'Atzmaut is
a relatively modern holiday,
there is little in the way of
culinary traditions. However,
it seems fitting that foods pro-
duced by Israel, as well as
those containing milk and
honey, should be served.
The "kumsitz" may be at
home or at one of the outdoor
cafes on Dizengoff or Ben
Yehuda, but the Aandard
beverage is always iced cof-
fee . . . Israeli style. That's a
rich, dark brew topped with a
hearty dollop of vanilla ice
cream; usually an array of
cakes and fancy breads is
served.
The recipes below fit right
in with the casual camarade-
rie felt at any Israeli gather-
ing. Rejoice in the birthday of
the State of Israel at a "kum-
sitz" with friends and neigh-
bors.

KIBBUTZNIK KUGEL
/2 pound fine noodles,
cooked and drained
3 tablespoons olive oil
2 eggs, lightly beaten
Y2 cup chopped parsley
2 green onions, chopped
1 cup sweet red pepper,
coarsely chopped
1/8 teaspoon red pepper
flakes
1 teaspoon ground cumin
1 /4 teaspoon salt
1 avocado, diced
2 tablespoons fresh
lemon juice

1

©1991 Ethel G. Hofman.

Ethel Hofman is a certified
home economist, syndicated
columnist and cookbook
editor.

Preheat oven to 350F.
Grease an 8 by 8 by 2-inch
ovenproof casserole or spray
with non-stick vegetable
spray. In medium-sized bowl,
combine noodles with oil,
eggs, parsley, onions, red pep-
per, pepper flakes, cumin and
salt. Toss avocado in lemon
juice (to prevent discoloration)
and stir in gently. Pour into
prepared dish. Bake in
preheated oven for 50 min-
utes until firm in center and
nicely browned. Cool to room
temperature and cut in
squares. Serves 12.

CHOCOLATE
CHALLAH PUDDING
3 slices challah cut 1/2
inch thick
2 tablespoons oil
2 oz. sweet chocolate, cut
in pieces

1Y2 cups milk
3 eggs
1 /4 cup sugar
1 tablespoon
confectioners' sugar
Preheat oven to 375
degrees. Brush challah with
oil on both sides. Arrange on
baking sheet and bake on
both sides until lightly gold,
2 to 3 minutes. Arrange in an
oval dish about 8 inches long.
Set aside and lower oven tem-
perature to 350 degrees.
Break chocolate into pieces,
place in microwave safe bowl
and lay a piece of wax paper
over. Melt on High for 3 to 4
minutes. Check after 2
minutes and stir. Heat milk
to just under boiling point
and stir in chocolate. Whisk
eggs and sugar until blended
and whisk in chocolate mix-
ture. Pour over challah. Bake
in preheated oven for 25 min-
utes until firm in center.
Before serving, sprinkle with
confectioners' sugar. May be
served with Fnaro (see
recipe). Serves 4 to 6.

FNARO
/4 cup dry white wine
1 teaspoon honey
3 egg yolks
5 tablespoons sugar
1 tablespoon toasted
almonds

1

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